Lobster Mac and Cheese
Ingredients
Bread Crumb Topping
-
¼
cup
panko bread crumbs
-
2
tablespoons
unsalted butter
-
a pinch
kosher salt
Lobster Macaroni and Cheese
-
4
tails
lobster
-
6
tablespoons
unsalted butter
-
6
tablespoons
all-purpose flour
-
4½
cups
milk
-
1
teaspoon
garlic powder
-
1
teaspoon
paprika
-
½
teaspoon
onion powder
-
1½
teaspoons
kosher salt
-
½
teaspoon
crushed red pepper
-
2
teaspoons
Dijon mustard
-
to taste
freshly ground pepper
-
2
cups
aged cheddar
-
1
cup
gouda cheese
-
1
pound
pasta
-
as needed
chives for garnish
Instructions
- Prepare the bread crumb topping by melting butter and mixing it with panko bread crumbs and salt.
- Cook the lobster tails in salted water for 2-3 minutes, then plunge them into ice water, cut the shells, and chop the meat.
- Preheat the oven to 375°F.
- Make a roux by melting butter, adding flour, and cooking for about a minute before gradually adding milk until thickened.
- Stir in seasonings and cheeses until melted, then set aside.
- Cook pasta according to package instructions, drain, and mix with the cheese sauce and lobster.
- Transfer half of the mixture to a baking dish, add some cheese, top with the remaining mixture and breadcrumbs.
- Bake for 15-20 minutes until the top is golden brown.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
425
Total fat
25g
Total carbohydrates
40g
Total protein
20g
Sodium
800mg
Cholesterol
100mg
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